Iberian acorn-fed morcón 100%

Made with knife-cut shoulder of pork and lean meats from 100% acorn-fed Iberian pigs, blended in the appropriate proportions by our master charcuterie chef. They are then hand-stuffed into natural blind casings and tied in a characteristically traditional way. The marinade highlights the aroma and flavor of sweet paprika. It is aged in a natural cellar for over six months.

The Iberian pork shoulder, paprika, and the rest of the seasoning produce a flavor very similar to that of the loin, but with a greater presence of paprika. The sausage's large diameter, even larger than that of the folded loin, gives it exceptional juiciness, texture, and flavor.
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When cut, it has a vivid, intense red color, with orange and red hints from the paprika and darker, almost carmine, hints from the almost whole, knife-cut pork. Its long-lasting, broad flavor is produced by the long aging process.